In a pot on the stovetop, melt chocolate chips; stir until smooth. Drizzle over candy; cool until firm.

Remove from foil and break into pieces or if in muffin cups, remove the foil. Store in airtight containers.

Yield: About 1-1/4 pounds.

Note: It is recommeded that you test your candy thermometer before each use by bring water to a oil. The thermometer should read 212 degrees. Adjust your recipe temperature up or down based on your test.